Vegan Chocolate Peppermint Donuts

Vegan chocolate peppermint donuts secretly made from sweet potato and loaded with chocolate and peppermint for all the festive feels! The ultimate holiday treat that everyone will enjoy! They’re also gluten-free, nut-free and perfectly cakey just like an actual donut.

We’re making CHOCOLATE PEPPERMINT DONUTS BABY!

This recipe was totally last minute and spontaneous. Originally I was planning a gingerbread recipe until I saw candy canes at the grocery store. Something in my brain said PEPPERMINT DONUTS.

These are the ultimate festive donut recipe to make for the holidays. Especially for all my peppermint lovers because apparently you guys really love peppermint things. 

The nutritionist in me wanted to create a healthier recipe so I used sweet potatoes whip these up (because.. well, hello veggies!). Then made a few tweaks to the recipe to make them holiday-ish. Like peppermint extract, dark chocolate, oh and some crushed candy canes on top. Totally optional to add those, or you could add some sprinkles instead. But why the heck not make things more festive this season?!

Ingredients you’ll need

In this recipe, sweet potato puree is mixed with maple syrup, peppermint, vanilla, flaxseeds and cocoa powder to create the ultimate vegan chocolate peppermint donuts! Once baked they are dipped in melted chocolate and topped with crushed candy canes.

• Sweet potato puree – the bulk of these donuts. Either use leftover mashed sweet potato or steam a large sweet potato then blend in a food processor until smooth and creamy. See below for substitutions.
• Maple syrup – these donuts are lightly sweetened with maple syrup instead of white granulated processed sugar. You can use any liquid sweetener here.
• Oat flour – I haven’t tested other subs but spelt flour would work well since that is usually a 1:1 sub for oat flour.
• Unsweetened cocoa powder – I used dark cocoa powder in this recipe. If you want a slightly more nutritious alternative, you can try raw cacao powder (I like to save that for no-bake goods!).
• Ground flaxseed – as our “egg replacer” to bind these donuts together.
• Peppermint extract – truly the ultimate festive flavour in these beauties!
• Coconut oil – I used melted coconut oil in the batter and to grease the donut pan. But melted vegan butter or macadamia nut oil will work too.
• Vanilla
• Baking powder + salt
• Dark chocolate chips – I melted some 85% Lindt dark chocolate to frost these donuts.
• Crushed candy canes – totally optional but makes them extra fun and festive!

Sweet potato substitutions

In this recipe sweet potato is used for moisture and sweetness, however you can easily replace it with fruit if you prefer. Simply replace the sweet potato with ½ cup of apple puree or mashed banana. Either will work perfectly!

How to make your own oat flour

You can easily make your own oat flour by simply placing rolled oats into a high speed blender and blending until they’re smooth and resemble a fine flour. This is the cheapest option. For this recipe, you’ll need 1 ½ cups of rolled oats (use gluten-free if needed) to make 1 ½ cups oat flour.

How to make these vegan chocolate peppermint donuts:

• Preheat oven to 180C/ 350F and line a baking sheet with baking paper.
• Combine sweet potato puree, maple syrup, peppermint, vanilla and until smooth.
• Add the flour, cocoa powder, baking powder and salt and mix until smooth and creamy with no clumps.
• Spoon batter into donut pans then bake in oven for 12-15 minutes or until ready (I stick a toothpick in!).
• Allow the donuts to cool then gently remove (I usually quickly flip the donut tray upside down and gently tap to get them out).

• Melt the chocolate in the microwave in a shallow bowl.
• Dip each donut in chocolate then sprinkle with crushed candy canes and enjoy!

Sweet potato nutrition

Orange root vegetables like sweet potato is a great source of

• Complex carbohydrates.
• Dietary fibre – a medium-sized one has about 4g.
• Many micronutrients, like vitamin A, C, and potassium
• Packed with beta-carotene, a precursor to vitamin A. Beta-carotene is a powerful antioxidant, and one sweet potato alone provides well over your daily vitamin A needs. 
• Vitamin A is essential for maintaining healthy vision, while also contributing to normal growth, development, and immune system function.

How to store these donuts

• Counter: Cooked donuts will stay fresh stored in a covered container for 2-3 days.
• Refrigerator: Store in the refrigerator for up to 1 week in a covered container.
• Freezer: Store in the freezer for up to 2 – 3 months. To freeze, let the chocolate frosted donuts set to harden and store in a freezer safe container or bag. Let thaw in the refrigerator, or on the counter for a few hours.

A few of my other favourite healthier chocolate recipes

• Chocolate Beetroot Muffins (Grain Free + Paleo)
• Healthy Chocolate Chip Sweet Potato Bread

If you try this vegan chocolate peppermint donut recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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